Sweet Alchemy: Dessert Magic

Sweet Alchemy: Dessert Magic

Yigit Pura

Language: English

Pages: 224

ISBN: 1452108889

Format: PDF / Kindle (mobi) / ePub

Yigit Pura is a sugar fiend . . . and a pastry dynamo! His striking desserts have sparked excitement and devotion throughout his career, from the top pastry kitchens of New York and San Francisco to the winner's podium on Top Chef: Just Desserts. His sugar showcase is Tout Sweet Patisserie, his pâtisserie and dessert laboratory on San Francisco's Union Square.

Now, in Sweet Alchemy, Yigit shares his approach to pastry and his sweet formulas for the very first time. He demonstrates how fun and, in fact, simple it can be to combine straightforward basics into beautiful, multilayered desserts.

Each ingredient-driven chapter (sugar, flour, dairy, fruit, and chocolate) contains new twists on traditional recipes, such as Butterscotch Sauce, Sweet Almond Tart Dough, and Baked Berry Meringue Kisses. These playful sweets can be served on their own or combined into irresistible mélanges such as the Negroni Creamsicle, a composition of Citrus & Vanilla Bean Scented Panna Cotta, Grapefruit-Campari Gelee, and Ruby Red Grapefruit Supremes, or the Sexy Chocolate Coupe, a chocolate extravaganza that marries Dark Chocolate Cremeux to Bittersweet Flourless Chocolate Cake.

This book brims with innovative recipes and classic techniques that will elevate your pastry game and bring you into Yigit's world. You will be inspired to create your own sweet alchemy.

granulated sugar Seeds of 1/2 vanilla bean or 4 g/1 tsp vanilla bean paste (see Sources, page 216) crème fraîche chantilly The tartness of the crème fraîche and the deep sweetness of the honey balance this chantilly to make a well-rounded, creamy treat. The crème fraîche will increase the time and the muscle required to get to the full peak stage, but I promise it is worth the effort. YIELD: ABOUT 2 CUPS (480 ML) 250 g/1 cup plus 1 tbsp crème fraîche 250 g/1 cup plus 1 tbsp heavy cream 30

cool to room temperature, 15 to 20 minutes. When the cake is cool to the touch, use an offset spatula to loosen the outside of the paper lining from the pan. Invert the cake over a plate or a baking sheet and then shake to release the cake from the pan. Remove the paper lining from the cake and reinvert it onto a plate or baking sheet so that the cake is right-side up. The cake is best enjoyed immediately for the full nutty, spicy flavor. It can be prepared up to 3 days in advance and stored in

cut-sides up. Drizzle the olive oil over the peaches, scatter the orange zest strips over them, and sprinkle with the salt. Gently toss to coat the peaches. Place the honey into a stainless-steel or enamel-coated saucepan, 12 in (30 cm) in diameter, over medium heat and slowly heat, 3 to 5 minutes. The honey will loosen and start to bubble and caramelize. Place 1 verbena leaf onto the cut side of each peach. Place the peaches, cut-sides down, into the pan. Cook over medium heat for 3 to 5

roasted from its bean form into something sweeter. It is no wonder that the Aztecs considered it the food of the gods, an aphrodisiac, and a medicine. They recognized it as the mood enhancer that Western scientists have since discovered it to be. In pre-Colombian times and up until the 1800s, chocolate was roasted, ground, and combined with water and spices to make a drink. It wasn’t until 1879, when Rodolphe Lindt of Switzerland developed the technique of conching chocolate, that we had

This dessert has a lot going for it; it’s fairly simple to bring together, can be made for a large group, and can prepared a few days in advance—what’s not to love? Make sure you have great, ripe citrus, and I encourage you to sip on a tasty Negroni while you work. YIELD: 8 SERVINGS 1 recipe Blood Orange, Grapefruit & Campari Gelée (page 125) 1 recipe Citrus-Scented Panna Cotta (page 84) 1 ruby red grapefruit 1 blood orange 1 Valencia orange Grated zest of 2 limes (see page 110) At least